Swiss Meringue Buttercream Recipe

Swiss meringue buttercream is smooth, creamy, and less sweet than American buttercream. Ideal for cakes, cupcakes, cookie sandwiches, etc.

– 1 ½ cups (190 grams) all-purpose flour (spooned & leveled) – 1 ½ teaspoons ground cinnamon – ½ teaspoon baking powder – ½ teaspoon baking soda – ¼ teaspoon ground nutmeg – ¼ teaspoon salt – ½ cup (120 ml) oil – 1 cup (200 grams) packed light or dark brown sugar – 2 large egg – 1 teaspoon pure vanilla extract – 1 cup (125 grams) lightly packed shredded zucchini

Ingredient

Direction

Whisk egg whites, granulated sugar, and salt in a large heat-proof bowl. Keep the bowl above a saucepan of simmering water without touching the bottom. 

1

Stir constantly until a digital thermometer reads 160°F (71°C) (duration will vary). Remove the bowl from heat and pour it into a whisk-attached stand mixer. 

2

Medium-high speed mixing for 10–15 minutes yields firm glossy peaks. Wait 10–15 minutes to cool or chill the bowl if the outside is heated.

3

Switch whisk for paddle. Mix thoroughly on medium-high speed before adding the next tablespoon of butter. Add all butter and mix until thick and creamy.

4

After scraping the bowl, add the vanilla essence and mix on medium speed for 20–30 seconds until incorporated. Mix at low speed for 5–7 minutes to remove air bubbles.

5

Also See: 

Zucchini Muffins Recipe